For the chickpeas

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

2 garlic cloves, finely chopped

150ml vegetable stock

130g bag baby spinach

Method

Heat oven to 190C/fan 170C/gas 5. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with the paprika, lime zest and a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 mins until the salmon is just cooked.

Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 mins without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through. Serve with the salmon.

Recipe Tip

Try an italian twist

Pesto-crusted salmon
Replace the peppercorns, paprika, lime zest and oil with 2 tbsp pesto. Spread over the salmon and sprinkle with 2 tbsp dried breadcrumbs. Bake as in the main recipe and serve with the chickpeas.

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